Agriculture Idol

Chapter 116 You are not as tall as my onion ([-])
Looking at the scallions planted on the flat ground with a blackout cloth in front of him, Li Chengxin suddenly had a flash of inspiration.

"Brother Xiaoyong, these green onions don't use much soil. Can we watch them on the top floor of Geyue?"

In Lanhai City, which is half a country away from Huaguo, there is now a live broadcast co-hosted by Li Chengxin, Brother Xiaoyong, and Qi Lanting, which is to grow things on the floating platform on the top floor of the Geyue Entertainment Building.

Because it is on the top floor, there is a weight limit, so the soil piled in the flower bed is also very limited, and the depth of the soil is less than 15 cm.

But if you use A Ming’s method of growing green onions, you can grow green onions even with just 15 centimeters of soil.

Having said this, Brother Xiaoyong squatted down and dug some dirt at the place where A Ming had pulled out the green onions before.

"How deep is the soil for planting this kind of green onion?"

Amin thought for a while: "The roots of the green onions grown in my family grow horizontally, so it doesn't need to be very deep, about 10 centimeters is enough."

"Great," Li Chengxin and Brother Xiaoyong looked at each other, "Why don't you try it next year?"

So Li Chengxin asked A Ming with some embarrassment: "Can you give us some of your extra blackout cloth?"

It's not that Li Chengxin can't afford blackout cloths, it's just that they have to buy a lot of these agricultural products, but their top floor planting project doesn't have much space for them to plant in large quantities.

A Ming understood Li Chengxin's request and generously gave them a roll of leftover blackout cloth.

After talking about the basic situation of scallions, it's time to harvest.

In a greenhouse of A Ming's family, there are about 7000 soft white green onions growing in the snow.He removed the shade cloth from those he planned to harvest today, and let Li Chengxin and Brother Xiaoyong do the rest of the harvesting work.

Ordinary scallions are difficult to pull out because they are buried very deep, but famous scallions are a model of shallow burial.

With a little force, Li Chengxin pulled out two green onions.

Brother Xiaoyong put his hands together and easily lifted two handfuls of green onions.

However, because the scallions are very soft, Brother Xiaoyong immediately found that one of the scallions he pulled out was broken.

When Amin saw it, he came over to comfort him: "These scallions are quite delicate, so you have to pull them out carefully, as they are easy to break if you touch them a little."

The price of delicious food is that it is easy to be damaged. Because green onions are white, long and soft, the loss rate of A Ming’s green onions has always been high.

After the scallions were ready to be harvested, Li Chengxin and Brother Xiaoyong helped Amin put the scallions on the delivery truck he drove, and moved them into the warehouse for follow-up processing.

After cutting off part of the roots and leaves of all the onions, peel off the withered onion leaves, and then use a pressure air gun to blow off the outermost layer of onion skin, and a green onion with white light is ready to be packaged.

After cleaning all the scallions, pick out the ones that were accidentally damaged during the process and put them aside, waiting for a while to cook.

The northerners in Huaguo like to eat scallions and the climate also has a lot to do with it. The climate in the north is dry, prone to sweating, and a lot of electrolyte loss in the body. Occasionally, the body will feel weak with no taste in the mouth.

The strong flavor of scallions is just right for that.

All these have contributed to the vigorous development of the green onion industry in recent years.

This time, the owner of a local restaurant was responsible for instructing Li Chengxin and Brother Xiao Yong to cook with green onions. Their restaurant purchases various vegetables from A Ming’s farm all year round and has many years of experience in using the green onions produced by A Ming’s family.

【Finally started!My instant noodles are already hungry and thirsty! 】

[Anyone here to guess what dish is served this time? 】

[I'll guess a croquette with scallions instead of onions, and guess a roast duck... There's no wager, I can't guess right every time]

While the netizens were discussing, the cooking area had already been tidied up, and Zhou Hao had also set up the camera.

"The first dish is scallion shabu shabu. Shabu shabu is a kind of beef or pork hot pot that originated in Japan, with kombu bonito soup as the soup base, and then seasoned with salt or miso, and Soup hot pot is similar.”

The proprietress picked up a green onion and handed it to Brother Xiaoyong, and then took out a green onion cutter.

One end of the onion slicer has seven side-by-side blades. Use it to cut and pull the white part of the green onions a few times, and the green onions will turn into beautiful shreds.

"The tools are so convenient!" Brother Xiaoyong sighed, putting the cut green onions on a plate.

After cutting the white part of the green onion, turn the green onion into small pieces and cut the green onion leaves into shreds with a green onion cutter.

When cutting the green onion leaves, the onion snot kept coming out, exuding the spicy taste of allicin.Allicin in scallions is a spicy ingredient, which is used by onions and garlic plants to repel insects and kill bacteria.It has very strong antibacterial and bactericidal effects, and it can also improve the resistance to diseases after entering the human body.

While Brother Xiaoyong was chopping green onions, Li Chengxin began to make the soup base for the shabu-shabu pot.It is made from kelp soup, bonito flakes and tofu cooked in a large clay pot, plus locally produced pork.

After all the ingredients are put into the casserole, cover the lid and simmer for half an hour on low heat.

After the casserole was ready, the proprietress began to introduce one of their restaurant's signature snacks, cold green onions.

This one also needs to use shredded green onions, add shredded carrots and wakame, and then stir in a sauce made with vinegar, sesame oil, pepper and salt, and then stir them evenly to complete.

Although the steps of making cold scallions are very simple, the simpler the dish, the more the quality and freshness of the ingredients will be tested.

Li Chengxin believes that this side dish must taste crisp and raw, with the spicy onion, the sweetness of carrots, and the umami of wakame, it will definitely be delicious.

The proprietress left Li Chengxin to continue mixing cold dishes, and then called Xiao Yong to start skewering ingredients on bamboo sticks to make barbecue.

The kebabs use the order of scallion white, scallion leaves, and chicken drumsticks. The skewers look good and are nutritionally balanced.

After Li Chengxin finished the cold dishes, he took the skewered meat skewers from Brother Xiaoyong and put them on the charcoal stove that had already been prepared.

The small fire of the charcoal stove licked the chicken and scallions through the barbed wire, and soon the tempting aroma of meat wafted out.

While waiting for the meat skewers to be cooked slowly, Li Chengxin was instructed to prepare the next dish.

Slice the white scallions obliquely. The large pieces of white scallions cut obliquely can retain the original taste and are easy to ripen.

Wrap the sliced ​​scallion white on top, Li Chengxin's next dish is scallion white bura.

"Scallion white tempura, this is really an uncommon dish. Usually assorted tempura is made of sweet potatoes and eggplants." Li Chengxin said while lightly putting the scallion white into the oil pan.

The lady proprietress of the restaurant said with a smile: "It is because the scallions in Amin's family are so good that I made such a dish. This scallion white bura is crispy on the outside and overflowing with hot juice in the middle. It is very delicious. .”

The scallion day ura is fried in just 2 minutes. Through the batter, you can see the green and white colors of the scallions, which is very appetizing even just looking at it.

By this time, the skewers are almost done, just in time for the first sauce.

The sauce for the skewers is made by the proprietress herself with soy sauce, sugar, cooking wine and some other spices. Use a small brush to dip the sauce and spread it on the skewers, and the strong aroma will come out with the hissing sound of the gravy dripping into the charcoal stove .The color of the skewers also deepens.

Then smoke it with charcoal fire, and it will become burnt and fragrant.

Brother Xiaoyong continued to turn over the skewers while continuing to smear the sauce on them until the chicken and scallions were slightly charred on the white surface.

Li Chengxin was called by the proprietress to start preparing the next staple dish: fried noodles with scallion and seafood topping.

The main material is a long squid, which looks like the tip of a spear, and is also one of the local specialties, and this is the season for its fishing.

Li Chengxin skillfully gouged out the squid's skull behind the eyes, and removed the head, brain, internal organs, and tentacles of the squid, leaving the squid's body.

Then use a knife to cut open the body of the squid and tear off a layer of membrane inside the body.

"Xin Wa'er is worthy of growing up by the sea, this set is really neat!" The proprietress clapped her hands and praised.

The remaining thin layer of squid meat, Li Chengxin cut it into pieces, and since this pike squid was not small, he also cut a large bowl full.

After Li Chengxin finished processing the squid, Brother Xiaoyong threw down the almost grilled skewers and appeared on the stage.In this live broadcast of eating and broadcasting, brother Xiaoyong is always in charge of cooking.

First fry sliced ​​carrots and shiitake mushrooms in a wok, then add squid meat.

When the squid meat was slightly rolled up, Brother Xiaoyong was about to add green onions, but was stopped by the proprietress.

"Wait a minute for the green onions! A Ming's green onions are soft and tender, so you can put them in after seasoning."

Since the landlady said so, Brother Xiaoyong took the chicken bone broth handed over by the landlady and poured it into the pot, then added soy sauce, cooking wine, and oyster sauce for seasoning.

At this time, the proprietress handed over sliced ​​scallion whites and scallion leaves for Brother Xiaoyong to add into the pot.

The scallions themselves are very tender and a little cooking is fine.

Finally, water starch is added to thicken the soup, and this pot of fresh soup becomes the topping for fried noodles.

Instantly, the fresh fragrance wafted out, and Li Chengxin on the side took a deep breath: "The moment I put the green onions in, even the fragrance became different!"

Make it here, brother Xiaoyong cooked the fried noodles in another pot, and then poured the toppings on it.

After all the dishes are finished and served on the table, the main colors are emerald green and white dishes decorating the table, which is another visual feast.

【All onions feast! 】

【I didn’t guess one of them right...】

[The shabu shabu is not ready yet! 】

Of course, Li Chengxin did not forget the dish of shabu-shabu.

Generally speaking, in the shabu-shabu dish, the vegetables are cooked in the pot first, and then the meat is simmered in the broth.

This time, the green onion shabu-shabu has reversed the priority, the pork has become the soup base, and the green onion has become the protagonist of the final shabu-shabu.

Under the guidance of the proprietress, a large pot of shredded green onions was boldly put into the soup, and after a little rinsing, the meat can be squeezed out together.

The dipping material is orange vinegar that jumps out of the juice. Brother Xiaoyong ate it very bluntly, and yelled "delicious!" when he picked up his chopsticks while eating.

Li Chengxin took the opportunity to look at the system score——

[Comprehensive evaluation 91%, excellent. 】

[Add inspiration BUFF to the host, and the 5-hour countdown begins. 】

This was the first time Li Chengxin got such a high score, he was dumbfounded, and even the buff time of the reward increased a lot.

The most important thing is that at this moment, inspirations are constantly emerging in Li Chengxin's mind.

He took a few mouthfuls of food, put down his chopsticks resolutely: "Brother Xiaoyong, I'll leave this to you, I'm going to write a song!"

Saying so, he ran away in front of the proprietress, Brother Xiaoyong, and tens of thousands of netizens watching the live broadcast.

【I just remembered that Xinwaer is a composer...】

[It's unreasonable to play with art! 】

[So the opportunity to compose is green onions?Do I have to buy two scallions from their family before the art test? 】

(End of this chapter)